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Reports To: Executive Chef Department: Galley / Culinary Position Summary As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. You will oversee menu execution, enforce strict Public Health and sanitation standards, manage galley staff, control inventory and food waste, and step in as operational lead whenever required. This role demands exceptional culinary craftsmanship, a strong focus on guest satisfaction and dietary accommodations, and proven team-leadership skills in a high-volume, luxury environment. Key Responsibilities - Culinary Excellence & Service: Assist the Executive Chef in daily galley management, expediting orders, inspecting plates, and overseeing food preparation across all outlets to guarantee top-tier consistency and presentation. - Operations & Quality Control: Conduct regular galley walkthroughs, monitor mis-en-place, enforce recipe adherence, and manage inventory, requisitions, and food waste reduction. - Public Health & Safety: Lead strict compliance with maritime Public Health guidelines, sanitation protocols, Integrated Pest Management (IPM), and equipment temperature logging. - Team Leadership & Administration: Oversee line cook training, scheduling (including In-Port Manning and ILO/MLC rest hours), performance evaluations, and crew loading/duty assignments. - Guest Focus & Dietary Needs: Coordinate special dietary requests, accommodate food allergies/intolerances, and engage directly with guests through cooking demos, special events, and feedback resolution. - Cross-Departmental Collaboration: Work closely with the Restaurant Manager, Maitre d's, Hotel Stores, and HR to maintain seamless service, staff welfare, and operational flow. Qualifications & Requirements - Maritime Certifications: Valid STCW95 certification; physically and medically fit for sea duty. - Experience: Minimum 7 years in an international 5-star establishment (at least 1 year as Sous Chef). Minimum 2 years as Sous Chef in a Michelin Star or Relais & Châteaux environment. - Culinary Expertise: Strong foundation in European and International cuisines, superior knife skills, and proven experience catering to complex guest dietary restrictions. - Compliance Knowledge: Thorough understanding of maritime Public Health regulations and labor standard compliance (ILO/MLC). - Soft Skills: High moral integrity, exceptional organizational and problem-solving skills, and a genuine passion for luxury guest hospitality.

Requisitos /h3ulliGanas de aprender y desarrollarse en el mundo de la cocina profesional. Resumen /h3pAyudante de Cocina para empresa de catering en Pontevedra. Realización de tareas básicas de cocina (corte, pelado y preparación de ingredientes).

Se valorará actitud proactiva, ganas de aprender, disponibilidad para trabajar los fines de semana y incorporación inmediata. Elpuertodesantamaria busca un Ayudante de Cocina para su equipo de catering en Pontevedra. El puesto implica apoyar la preparación de platos para eventos y banquetes, y co

Position Summary: The Executive Chef holds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew.This onboard leadership role balances culinary artistry with strict financial management, crew administration, and unco

Buscas trabajo en hostelería y turismo? Este mes de julio surgen nuevas oportunidades para catering en Ponteareas.

Nuestros servicios abarcan una amplia gama de áreas:catering para aerolíneas, venta a bordo, duty free a bordo, catering paraconcesiones, servicios para ubicaciones remotas y gestión de instalaciones,catering ferroviario y concesiones en aeropuertos y autopistas. Acerca de Newrest /h3 pNewrest, e

Newrest busca un(a) Técnico junior de logística y compras para apoyar la coordinación de compras y la gestión de suministros.Reportarás al Director de Operaciones de Venta a Bordo y participarás en la simplificación de procesos para optimizar costes.Tus responsabilidades incluirán solicitar